Fort Worth

Interview: David Longoria of Longoria’s BBQ

Owner/Pitmaster: Longoria’s BBQ, opened 1995 Age: 50 Smoker: Wood-fired lazy-susan style smokers Wood: Post oak and pecan David Longoria runs a joint started by his parents in a small town just south of Fort Worth. On the other side of town is Hickory Stick Barbecue which is owned and operated by Mark Jones. There are plenty of old photographs hanging around Longoria’s. One of them is of a little league team from 1971 that included David, his brother Danny…

Jambo’s BBQ Shack

Since 1989 Jamie Geer has been manufacturing barbecue pits for his company Jambo Pits. These days, many of the smokers that come out of his welding shop in Burleson are destined for the competition circuit. You can find the shiny custom paint jobs of famous barbecue competitors like Johnny Trigg and Tuffy Stone. Both of those names will be familiar if you’re a fan of the show BBQ Pitmasters. Johnny Trigg has competed in past…

BBQ on the Brazos

Driving southwest out of Fort Worth along Highway 377 you get out into the country pretty quickly. In just fifteen minutes you’ll be in Cresson which until now was best known for a country club for sports car enthusiasts called Motorsport Ranch. About the only thing between the twisting concrete racetrack and the highway is a Texaco station with a barbecue joint inside. BBQ on the Brazos opened just six months ago, but it’s quickly…

Woodshed Smokehouse

Woodshed Smokehouse is a reflection of its owner and chef Tim Love. He’s an ambitious chef with several restaurants and a face made for television. He is a busy man with many talents and the menu at Woodshed Smokehouse is as busy. There are many genres of food to cover, but I was there for barbecue. Until recently the barbecue menu had a large hole in its repertoire. Brisket was missing. Now that they’ve remedied…

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Longoria’s BBQ

In 1975 a Bell Helicopter employee named Fidencio “Fred” Longoria began making his own sausage in his kitchen at home. He wanted to create links as good as those he remembered eating in Gonzales as a child. In 1990, after years of tinkering, he finally solidified his recipe for sausage made of coarsely ground brisket that’s smoked for hours over oak. With that recipe as his secret weapon, he opened Longoria’s. It’s no wonder Fred’s son…

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Cousin’s Bar-B-Q

With six locations—two of which are in the Dallas–Fort Worth International Airport—this family-run operation could be considered a chain now and, thus, not admissible for this list. But rules are made to be broken, especially when a plateful of expertly smoked meat is before you. We still like the original Cousin’s. It doesn’t have much curb appeal: a plain joint located in a shopping center set back from a six-lane road on the outskirts of…